Copycat Parker's Homemade Chicken Sando Recipe

Learn how to make the best homemade copycat Parker's chicken sandwich with this easy baking recipe. Perfectly seasoned buttermilk-marinated chicken breast with a crispy oven-baked coating, homemade tangy slaw, and special sauce creates restaurant-quality results at home. The secret is in the double dredge technique!

Difficulty:

Intermediate

Prep Time:

4 hours (including marinating)

Cook Time:

25 mins

Serves:

4 sandwiches

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 boneless, skinless chicken breasts (about 150g each)</li><li class="ingredients-single-item">500ml buttermilk</li><li class="ingredients-single-item">2 tbsp hot sauce</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tbsp paprika</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">2 tsp salt</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">4 brioche burger buns</li><li class="ingredients-single-item">150g cabbage, finely shredded</li><li class="ingredients-single-item">50g carrots, julienned</li><li class="ingredients-single-item">2 tbsp mayonnaise</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">120ml mayonnaise (for special sauce)</li><li class="ingredients-single-item">30ml ketchup</li><li class="ingredients-single-item">15ml honey</li><li class="ingredients-single-item">1 tbsp pickle juice</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">½ tsp garlic powder</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 685 calories

🥑 Fat: 32 g

🧈 Saturated Fat: 9 g

🍞 Carbohydrates: 58 g

🍭 Sugar: 8 g

🍗 Protein: 42 g

🫀 Cholesterol: 125 mg

🧂 Sodium: 980 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet with wire rack</li><li class="equipment-single-item">Meat tenderizer or rolling pin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large shallow dishes for dredging</li><li class="equipment-single-item">Digital cooking thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place each chicken breast between two sheets of parchment paper and gently pound to an even 1.5cm thickness using a meat tenderizer or rolling pin. This ensures even cooking and the perfect meat-to-bun ratio. Season both sides with a pinch of salt and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together buttermilk, hot sauce, 1 tsp garlic powder, and 1 tsp paprika. Submerge the chicken breasts in this mixture, cover with plastic wrap, and refrigerate for at least 4 hours or ideally overnight. The acidic buttermilk tenderizes the chicken while the spices infuse flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 220°C (425°F). Set a wire rack over a baking sheet and lightly brush or spray it with some of the vegetable oil to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a shallow dish, combine flour, cornstarch, baking powder, remaining garlic and onion powder, paprika, black pepper, and salt. The cornstarch helps create extra crispiness, while the baking powder provides lift to the coating as it cooks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Working with one piece at a time, remove chicken from buttermilk (letting excess drip off) and dredge in the flour mixture, pressing firmly to adhere. Return to the buttermilk briefly, then dredge again in the flour mixture. This double-dredging technique creates those signature craggy, extra-crispy edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the coated chicken on the prepared wire rack. Drizzle each piece with about 1 tbsp of vegetable oil, which helps the coating crisp up in the oven, mimicking the texture of deep-fried chicken.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 20-25 minutes until golden brown and crispy. The internal temperature should reach 74°C (165°F) when tested with a digital thermometer. If the coating starts browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the chicken is baking, prepare the slaw by combining cabbage, carrots, mayonnaise, apple cider vinegar, and sugar in a bowl. Toss well and refrigerate to allow flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Make the special sauce by whisking together mayonnaise, ketchup, honey, pickle juice, smoked paprika, and garlic powder until smooth. The sauce can be prepared ahead of time and refrigerated for even better flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the chicken is almost done, lightly toast the brioche buns in the oven for 2-3 minutes until just golden. Brioche's buttery sweetness complements the savory chicken perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble, spread special sauce generously on both the top and bottom bun halves. Place a generous portion of slaw on the bottom bun, top with the crispy chicken breast, and finish with the top bun. Serve immediately while the chicken is at its crispiest.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Copycat Parker's Homemade Chicken Sando Recipe?

This recipe uses chicken breasts, buttermilk, flour, cornstarch, spices (paprika, garlic powder, onion powder), brioche buns, and ingredients for the special sauce (mayonnaise, ketchup, honey, pickle juice) and tangy slaw (cabbage, carrots, vinegar).

How to cook Copycat Parker's Homemade Chicken Sando Recipe at home?

Learn how to cook Copycat Parker's Homemade Chicken Sando by marinating chicken in spiced buttermilk, then using a double-dredge technique with flour and cornstarch before baking at 220°C. The chicken is oven-baked rather than deep-fried, creating a crispy coating without excess oil, while homemade slaw and special sauce complete this restaurant-quality sandwich.

Why is buttermilk essential for making crispy fried chicken sandwiches?

Buttermilk is crucial because its acidity tenderises the chicken while helping the coating adhere better. The enzymes break down proteins, creating juicier meat, and the thickness of buttermilk helps seasonings stick to the chicken, resulting in more flavourful, tender chicken with that signature tangy undertone.

What's the secret to getting crispy chicken in the oven instead of deep-frying?

The secret lies in the cornstarch-flour mixture, baking powder for lift, and drizzling oil over the coated chicken before baking. Using a wire rack elevates the chicken for all-around crispiness, while the double-dredging technique creates those desirable craggy, crispy edges that mimic deep-frying.

Can I prepare the chicken sandwich components ahead of time?

Yes! Marinate the chicken overnight for best flavour, and prepare the slaw and special sauce up to 24 hours ahead. The flour mixture can be made in advance too. Just keep components refrigerated and only bread and bake the chicken right before serving for optimal crispiness.

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